Pomeroy's has reopened as Replays, a bar and grill designed to offer a refreshing, good-value alternative to the ever-increasingly chic and pricey venues which are taking over Lan Kwai Fong. Replays' American-style menu is created by new executive chef Patrick Lin (formerly of Quo Quo and La Plume), so expect the standard fare of burgers, back ribs and pastas but with slightly more adventurous ingredients, seasonings and presentation. It also offers a daily salad bar. Regulars to the Mandarin Oriental's Chinnery Bar will be putting their comfort food on hold for the next couple of weeks as Irishman Vincent Graham, the world's top oyster shucker, sets up shop for a two-week celebration of the Emerald Isle's other famous export. Mr Graham, who serves up to 50 dozens of the shellfish a day at Moran's Oyster Cottage in Ireland's Galway Bay, will be presiding over Hong Kong's first Oyster Shucking Challenge, taking place in the Chinnery on October 12. It must be the season for aphrodisiac food. Italian white truffles are now upon our shores, guaranteed to send the most sober of chefs into a glutinous frenzy the minute the innocuous-looking delicacies hit the hotel kitchen. For the next few weeks, chef Mario Caramella of the Grand Stanford Harbour View's Mistral, will be turning his hand to dishes such as rabbit ragout with polenta and white truffles; fontina cheese souffle with white truffles; and more traditional but simple dishes such as truffles tossed with Parmesan and noodles or in a simple risotto. The food pages are edited by Stella Rosato. Tel: 2549-3155; fax: 2549-3175
